Nutella Chocolate Popsicles

Line a shallow baking tray or a flat surface with parchment paper and set aside for the chocolate coating.

Place the 100 g of dark or milk chocolate in a heat‑proof bowl over a pot of simmering water (double boiler) and stir until fully melted, about 2–3 minutes.

Remove the bowl from heat and let the melted chocolate cool slightly, then spread it evenly on the prepared parchment to form a thin layer; refrigerate for 5 minutes to firm slightly.

While the chocolate sets, pour the 250 ml of whipping cream into a chilled mixing bowl and whip on medium speed until soft peaks form, about 2 minutes.

Add the 50 g of sweetened condensed milk and 1 tbsp of Nutella to the whipped cream; gently fold until the mixture is smooth and glossy, taking care not to deflate the cream.

Transfer the Nutella‑cream mixture into a pastry bag fitted with a wide tip (or a zip‑top bag with a corner cut off).

Once the chocolate layer has firmed, cut it into individual squares large enough to hold a popsicle stick, then place each square on a popsicle mold or a small cup.

Pipe the Nutella‑cream mixture into the center of each chocolate square, filling it about three‑quarters full, and immediately insert a popsicle stick into the center, ensuring it stands upright.

Place the assembled popsicles in the freezer and chill for at least 2 hours, or until completely firm.

To serve, briefly dip the chocolate side in warm water (just enough to loosen) and gently pull the popsicle out of the mold; enjoy immediately.